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Aldine

  • Cuisine:
  • Alcohol: Full Bar
  • Meals Served: Dinner
  • Price: $$$
  • Accepts Credit Cards: Yes

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Restaurant Review: Aldine

Latest About Aldine

Aldine and Saint Benjamin’s Will be at Amis

Saint Benjamin's and Aldine at Amis.

Saint Benjamin’s and Aldine at Amis.

Aldine and Saint Benjamin’s Brewing are teaming up for 2016’s first Industry Night at Amis. Tonight, Monday, January 4th, Aldine’s George Sabatino will be serving up tasty bites while Saint Benjamin’s pours discounted beers.

The event kicks off at 10 p.m., bring proof of hospitality employment as admission.




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Spend Christmas Eve with Stargazy Pies at Aldine

stargazy-aldine-pie-christmas-400

South Park’s Cartman would appreciate this pie fest.

In what we hope becomes a long running tradition, on Christmas Eve, Thursday, December 24th, Aldine chef/owner George Sabatino is inviting his long time friend Sam Jacobson, chef/owner of East Passyunk’s British pie and mash shop, Stargazy, to come over and celebrate the holiday.

And instead of turkey, ham, seven fishes or even Chinese food, there will be pies. An all-you-can-eat pie buffet to be exact. The event will cost $40 per person and will include Stargazy staples plus special pies like, pulled beef cheek; chorizo and mussel; chana masala (vegetarian), and winter pumpkin with house ricotta (also vegetarian).




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Back to the Future: Aldine Revisited

Warm romanesco : butternut squash vinaigrette : sunflower seeds : toasted oat milk froth | Photo by George Sabatino

Warm romanesco : butternut squash vinaigrette : sunflower seeds : toasted oat milk froth | Photo by George Sabatino

I have never before been stricken speechless by beets, but I was at Aldine. Big beets—chunks of them cut like kebab meat, that require days of preparation (marination, dehydration, poaching, having bedtime stories read to them, whatever) to give them the texture of rare steak. Beets that taste of pickle-y bitterness and garlic and a lingering, building chili heat. They came on a plate as beautiful as all the plates at Aldine, a shallow bowl in which they sat clustered together, punctuated by razor-thin slices of radish and a smear of sour yogurt and curled puffs of beet chips that I would’ve gladly eaten from a bag while sitting on my couch.

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